This is a blend of Mencia (about 85%) and the remaining, Tintorera and Palomino from 75-year-old vines in mostly clay soils. Grapes are destemmed and fermented with indigenous yeasts in open 400L French oak barrels where malolactic fermentation is completed. Aged for 13 months in foudre, french...
Sourced from several parcels with vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae.
Grapes from the A Merced vineyard, where 30% of the grapes are white. The wine is made using traditional methods from the village of Toral de los Vados, must is added without the skins to create a lighter red. Aged for one year in used 225-liter French oak barrels.
